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CUCINA DELLA CUCINA, GORGONZOLA WITH TOASTED WALNUTS & ENDIVE RAVIOLI
Buttery, tangy Gorgonzola, CDC House-Blend Ricotta, Parmesan Cheese, toasted sourdough breadcrumbs, caramelized walnuts, Belgium Endive, wrapped in parsley flaked egg pasta. Great with steak, salad or as a stand-alone. Formerly called Gorgonzola Walnut Ravioli.
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CUCINA DELLA CUCINA, JAPANESE PUMPKIN & MASCARPONE RAVIOLI
A sophisticated blend of Japanese pumpkin (Kabocha), sweet potato & Mascarpone with a touch of garlic; great year-round. Wrapped in natural carrot pasta skin.
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CUCINA DELLA CUCINA, KING CRAB RAVIOLI
Gorgeous pieces of Jumbo Lump Crab blended with our delicious house Ricotta make this Ravioli an exceptionally decadent experience.
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CUCINA DELLA CUCINA, LASAGNA SHEETS
Made to fit in a “hotel pan,” approximately 10.35 by 19.41 inches. These sheets do not need to be precooked and are easy to use in creating great lasagna casseroles.
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CUCINA DELLA CUCINA, LINGUINE
Thin, slightly flattened, solid stands, Little Tongues about 1/8 inch wide. Narrower then Fettuccine, perfect width for seafood and meat based sauces.
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CUCINA DELLA CUCINA, LOBSTER SHRIMP & BRANDY RAVIOLI
Luscious chunks of lobster and black tiger shrimp with fresh basil and Brandy encased in egg pasta flecked with black pepper.
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CUCINA DELLA CUCINA, MAINE LOBSTER WITH COGNAC RAVIOLI
An unforgettable culinary treat. Bursting with sweet Maine Lobster, Cognac and brown butter. Encased in chic Tuxedo pasta – one side is silky black and the other creamy white.
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CUCINA DELLA CUCINA, OLD WORLD THREE CHEESE RAVIOLI
Plump and creamy, brimming with ricotta, mascarpone, and hand-grated Parmesan. Wrapped in egg pasta.
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CUCINA DELLA CUCINA, PAPPARDELLE
The widest noodle we make, about 3/4” wide. We suggest you use traditional style sauces with this type of pasta.
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CUCINA DELLA CUCINA, PORTOBELLO & PORCINI RAVIOLI
Luscious Portobello mushrooms blended with a touch of Porcini wrapped in egg pasta so thin you’ll see the mushroom color when cooked.
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CUCINA DELLA CUCINA, POTATO PARMESAN GNOCCHI
Fresh Potatoes blended with hand grated Parmesan, imported Pecorino Romano and a bit of Ricotta. Tastes great sautéed in extra virgin olive oil.
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CUCINA DELLA CUCINA, QUADREFIORE
“Square” shaped with six ridged petals running down the sides and hollow in the middle. Quadrefiore captures the sauce and is great with any type of sauce.
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CUCINA DELLA CUCINA, SMOKED CHICKEN CHEDDAR & MASCARPONE RAVIOLI
A classy signature dish. Fresh chicken blended with mascarpone and smoked cheddar, encased in herb-flecked pasta.
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CUCINA DELLA CUCINA, SPINACH & HERB RAVIOLI 120/1 OZ
A classic – creamy ricotta, Parmesan & Romano cheeses, deliciously blended with fresh baby spinach and spices enrobed in egg pasta.
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CUCINA DELLA CUCINA, SWEET CORN POLENTA RAVIOLI
A new variation of the traditional southern comfort food. Reminiscent of sweet corn bread wrapped in egg pasta. Try it as a unique appetizer or main dish accompaniment.